Rub salt and pepper into the meat. Heat a large covered frying pan or stove-top
casserole and add a bit of oil. Brown the meat well on both sides, and then add
about 1 cup water. Cover and simmer until very tender, about two hours. If the
pan dries out during cooking, add more water. Allow the meat to cool, covered,
in the pan juices. Remove the meat from the pan; debone (if necessary) and shred
the meat. Set aside in a bowl, along with the pan juices.

Reheat the pan and add the remaining oil. Saute the onion and garlic, just until
clear. Add the green pepper and saute for a few minutes more. Add the remaining
ingredients, including the shredded meat and juices. Cover and simmer on low
heat for 15 to 20 minutes more.